this post was submitted on 04 Nov 2025
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Homebrewing - Beer, Mead, Wine, Cider
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Quick and diry guide to fermenting fruit - cider and wine
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https://www.morebeer.com/articles/Diacetyl_formation
Basically do the opposite of what this article suggests.
Use caramel malts, repitch a highly flocculant yeast, ferment at warmer temperature, use a significant portion (~33%) of unmalted cereal grains, propagate your yeast using bakers media.
lol came here to write this. No-brainer, really, you could have all the butterness in the world easily by being naughty!